Balsamic and Thyme Lamb Souvlaki
An Italian-inspired version using aged balsamic vinegar and fresh thyme for a sweet and tangy glaze.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1/2 cup aged balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh thyme leaves, chopped
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 whole lemon wedges(optional)
Instructions
- 1
In a large glass bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, chopped thyme, oregano, salt, and pepper.
- 2
Add the cubed lamb to the bowl and toss thoroughly to ensure every piece is coated in the marinade.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best for the deepest flavor.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 5
Thread the marinated lamb pieces onto the skewers, leaving a small amount of space between each piece for even cooking.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 3-4 minutes per side, or until the lamb reaches your desired level of doneness and the balsamic glaze has caramelized.
- 8
Remove from heat and let the meat rest for 5 minutes before serving with a squeeze of fresh lemon.
Ratings & Reviews
No ratings yet
